Greek Lentil and Spinach Soup With Lemon

Name: Greek Lentil and Spinach Soup With Lemon
Cuisine: European, Mediterranean, Greek
Ingredients: 1 pound lentils, brown or large green, rinsed and picked over; 10 cups vegetable broth or water; 1 jalapeño pepper, stemmed, seeded and chopped; 2 teaspoons whole coriander seeds; 1 1/2 teaspoons cumin seeds; 2 1/2 teaspoons dried oregano; 2 bay leaves; 2 medium Yukon gold, russet or red potatoes (1 1/4 pounds), scrubbed and cut into 1/2-inch dice; 10 ounces baby spinach, chopped; 1 small butternut squash (1 pound), peeled, seeded and cut into 1/2-inch dice (about 3 cups); 2 tablespoons olive oil; 1 large onion, chopped; 2 ribs celery, with leaves, sliced; 3 large garlic cloves, finely chopped; 2 teaspoons kosher salt, or more to taste; 1/2 teaspoon freshly ground black pepper, or more to taste; 1/3 cup fresh lemon juice; 2 lemons

4 steps

It's bright, rich and hearty, and for Reid Branson of Seattle, that has been more than enough.

Updated at: Thu, 17 Aug 2023 12:25:19 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories331.4 kcal (17%)

Total Fat4.9 g (7%)

Carbs58.2 g (22%)

Sugars5.8 g (6%)

Protein17.7 g (35%)

Sodium1405.5 mg (70%)

Fiber10.2 g (37%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 poundlentils

brown or large green, rinsed and picked over

10 cupsvegetable broth

or water

1jalapeño pepper

stemmed, seeded and chopped

2 teaspoonswhole coriander seeds

1 ½ teaspoonscumin seeds

2 ½ teaspoonsdried oregano

2bay leaves

2Yukon gold potatoes

medium, or red, scrubbed and cut into 1/2-inch dice

10 ouncesbaby spinach

chopped

1 poundbutternut squash

small, peeled, seeded and cut into 1/2-inch dice

2 tablespoonsolive oil

2 ribscelery

large, finely chopped

2 teaspoonskosher salt

or more to taste

½ teaspoonblack pepper

freshly ground, or more to taste

⅓ cupfresh lemon juice

2lemons

Instructions

Step 1

In a large soup pot over medium-high heat, combine the lentils, stock or water, jalapeño, coriander, cumin, oregano and bay leaves. Bring to a boil, then reduce the heat to low. Simmer, partially covered, about 30 minutes, until the lentils are tender.

Step 2

Add the potatoes, spinach and butternut squash, re-cover and cook another 15 to 20 minutes, until the potatoes and squash are tender.

Step 3

Meanwhile, in a large skillet over medium heat, heat the olive oil until shimmering. Add the onion, and cook, stirring, until it starts to soften, 3 to 4 minutes. Add the celery and garlic and cook, stirring often, until they soften, 3 minutes. Add the mixture to the soup, deglazing the skillet with a little soup liquid and adding the deglaze contents back to the soup pot. Add the salt and pepper, taste, and add more if needed. Pick out and discard the bay leaves.

Step 4

Thinly slice one of the lemons and cut the other into wedges. Just before serving, stir the lemon juice into the soup. Serve the soup hot, with a lemon slice floating atop each bowl. Pass lemon wedges at the table.

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